Prepare rice mix according to package directions, simmering for about 10-15 minutes or just until rice is tender. Remove from the pan.

In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp are pink; stir in orange marmalade and lemon peel. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.